Green colour with aromas covering the artichoke and green bean spectrum. Bitter and peppery. Particularly good with raw food, particularly vegetables as well as on soups and salads.

Olives from the Leccino, Correggiolo and Moraiolo varieties.
The oil is extracted mechanically in a cold press (temperature controlled around 27°C). Our olive grove is at around 400m above sea level and we cultivate Leccino, Correggiolo and Moraiolo varieties. The olive trees (around 550 in total) are cared for without the use of pesticides and fly control is carried out with a prevention system called Ecotrap, which ensures the olives are not contaminated.

The harvest is done by hand during the second part of October and the oil is extracted no longer than 36 hours after olives have been picked utilizing traditional technology at the press house located in Borgo Santa Rita (GR).